Stop compromising throughput for consistency. This 60-inch gas restaurant range delivers focused power and reliable operation for high-volume kitchens, combining charbroiler top performance with dual convection ovens for simultaneous grilling and baking tasks. Operators will achieve predictable results under continuous use, supported by robust stainless steel construction and service program eligibility.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and let surfaces cool before cleaning. Remove grates and racks; soak in warm, soapy water. Scrub burners, charbroiler plates, and oven interiors with non-abrasive pads and a 1:10 bleach solution. Vacuum condenser coils and wipe the stainless steel exterior with mild soap, rinse, and dry. Inspect seals and burner ports; clear blockages with a soft brush. Perform weekly deep cleans to reduce fire risk, lower energy use, and pass CSA/NSF inspections.#@@#Additional Info#@#Southbend's 4607AA-2CR 60" gas range offers 288,000 BTU with four Pyromax burners, a 24" charbroiler, and dual convection ovens; features stainless steel, a 22.5" flue riser, 6" adjustable legs, and is CSA and NSF certified for high-volume kitchens.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This 60-inch gas restaurant range delivers focused power and reliable operation for high-volume kitchens, combining charbroiler top performance with dual convection ovens for simultaneous grilling and baking tasks. Operators will achieve predictable results under continuous use, supported by robust stainless steel construction and service program eligibility.
#@@# 4 Pyromax Burners#@#
Operators gain four high-output Pyromax burners that generate intense, controllable heat for rapid searing and large pot cooking. Each burner uses manual controls for straightforward adjustment, simplifying training in busy environments.
#@@# Charbroiler Section#@#
A 24-inch charbroiler on the right delivers direct radiant heat for grill applications, producing consistent char and sear across high-volume batches. Technicians will appreciate the integration with the range surface, which reduces workflow interruptions.
#@@# Dual Convection Ovens#@#
Two convection ovens provide even heat distribution for baking and roasting while allowing concurrent recipes at different temperatures. Each oven ships with three racks and features battery spark ignition to minimize pilot maintenance.
#@@# Heavy Duty Venting#@#
A 22.5-inch flue riser with a hi-shelf improves ventilation and creates an accessible staging area for pans and utensils. This vent configuration supports exhaust management and keeps the cookline organized.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, and shelf ensure corrosion resistance and simplify daily sanitation routines. Six-inch adjustable stainless legs provide stable placement and allow leveling on uneven floors.
#@@# Service First Qualification#@#
This unit qualifies for the manufacturer service program, ensuring access to parts and priority support to reduce downtime risk. CSA and NSF certifications confirm compliance with safety and sanitation standards for commercial kitchens.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly to remove soot and debris for consistent heat. Clean charbroiler grates after each shift by brushing and soaking in warm, soapy water; inspect for warping and replace worn parts. Empty and degrease oven cavities monthly with nonabrasive cleaners; clean racks with a nylon brush. Wipe stainless steel exterior with a damp cloth and mild detergent, then dry. Verify pilot and ignition operation daily and document failures.